This vegan peanut butter pie balances rich, peanutty goodness with a light, silky texture that feels like a classic cream pie. Silken tofu serves as the base, so there's no need for cream cheese, coconut milk, or heavy fats. Made with just 8 ingredients, this pie is so dreamy no one will believe it's both dairy-free and gluten-free!
I'm a big fan of desserts that still feel special and taste amazing, but don't leave me feeling so stuffed. And I've come to realize that many of you feel the same way!
This is kind of my thing and what my regular readers know me for - simple, easy ingredients and prep, and lighter versions of classic desserts that don't rely on the saturated fat found in coconut milk and oil.
So I put my usual spin on this vegan peanut butter pie. It's fluffy, creamy, and light in texture, yet just rich and sweet enough to definitely feel like dessert!
Oh, and side note: who doesn't love getting a little extra protein from dessert? Thanks to silken tofu and peanut butter, each slice of this pie contains 15 grams of protein and 4 grams of fiber!
You'll love this pie because it has:
- an ultra creamy, mousse-like texture
- balanced peanut butter flavor
- a filling that's just set enough after chilling
- and it's gluten-free, coconut-free, and made without oil!
Jump to:
What You'll Need
- Silken tofu - Blends completely smooth and creates the creamy, neutral-tasting base. I use the refrigerated kind, which doesn't specify a firmness. Shelf-stable works, too. If you have the option, go with firm silken, not soft.
- Peanut butter - Creamy works best here for the smoothest texture. If using salted peanut butter, you don't need to add salt to the filling.
- Cornstarch (or arrowroot) - This contributes to the creamy consistency and helps thicken the filling.
- Agar agar powder - Often referred to as vegan gelatin, agar provides additional structure so the pie sets without dairy or coconut fat. If this is a new ingredient to you, it's worth exploring and is so useful for desserts and vegan cheeses.
- Vegan pie crust - Try my gluten-free chocolate pie crust (pictured), regular almond flour pie crust, oatmeal pie crust, or or go with a store-bought option.
See the recipe card below for amounts and step-by-step instructions.
Substitutions
- Peanut-free: Peanut allergies? Swap the peanut butter for sunflower seed butter (aka Sunbutter), almond butter, or your favorite nut butter.
- Agar: If you don't have agar powder or are allergic, 3-4 tablespoons melted coconut oil may be substituted to help the filling set when chilled. Another option is to make a chocolate peanut butter pie by adding 5 ounces melted dairy-free chocolate to the blender.
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Recommended Equipment
High Speed Blender
I've been using my Vitamix for 12 years, and it is still going strong! Perfect for extra creamy vegan desserts, sauces, dips, and smoothies.
How to Make Vegan Peanut Butter Pie
- First, blend the tofu, peanut butter, sugar, and vanilla until smooth.
- Pour half of the filling into a bowl and set aside.
- To the remaining portion of the filling in the blender, add the non-dairy milk, starch, and agar powder. Blend for a few seconds to incorporate.
- Pour this into a medium saucepan. While whisking, cook over medium heat until thickened. It thickens quickly, so don't walk away! Immediately whisk in the reserved portion of the filling.
- Optional: add a layer of sliced bananas to the pre-baked pie crust. My husband requested a chunky monkey pie, so I included them.
- Pour the peanut butter filling into the crust, and smooth the top with a spoon or silicone spatula. Refrigerate uncovered for at least 2 hours before slicing.
Once the pie is cool, cover and keep refrigerated until ready to serve.
Variations
Graham cracker crust - A graham cracker crust works beautifully and gives the pie a sweeter, more traditional cream-pie feel instead of the deeper chocolate base.
Peanut butter cup pie - Use the chocolate crust linked in the recipe or a vegan Oreo cookie crust 👈 like this one from Namely Marly. Decorate the pie with drizzled melted chocolate and vegan peanut butter cups from Justin's, 7th Heaven, Unreal, or the new Reese's plant-based cups.
Parfait - Skip the pie pan and spoon the filling into fancy glasses or jars. Top with crushed cookies or chopped peanuts for an easy, dairy-free pudding dessert.
Gluten-free peanut butter pie - Good news! The filling is naturally GF. As long as you stick with a vegan gluten-free pie crust like the ones listed below, you're all set:
- almond flour pie crust - a reader favorite for 6 years straight!
- gluten-free vegan chocolate pie crust - uses black cocoa powder for an Oreo cookie crust vibe
- oatmeal pie crust - made with rolled oats and vegan butter; a good alternative to graham cracker crust
- sunflower seed pie crust - similar to the classic almond flour crust above but made with raw sunflower seeds!
Can I make it in advance?
Yes, the pie can be made the day before, but note that some pie crusts will soften more than others. Both of my almond flour pie crusts (original and chocolate), tend to hold up better than graham cracker crust or regular pastry. Ideally, serve peanut butter pie the same day it's made for the best texture.
With the chocolate crust, we found the leftovers to be good for up to four days.
I hope you enjoy this creamy vegan peanut butter pie! If you try the recipe I would love to hear from you. Be sure to comment below and share your feedback!
Recipe
Vegan Peanut Butter Pie (Gluten-Free)
Equipment
Ingredients
- 1 baked vegan chocolate pie crust - or other prepared pie crust
- 16 ounces silken tofu - see Notes
- ¾ cup creamy peanut butter, salted - add ¼ teaspoon salt if unsalted
- ½ cup sugar - I used cane sugar; sub other sweeteners if desired
- 2 teaspoons vanilla extract
- ½ cup non-dairy milk - I used unsweetened almond milk
- 3 Tablespoons cornstarch - or arrowroot
- 2 teaspoons agar agar powder - see Notes
OPTIONAL for serving/decorating:
- 2 large bananas - for "Chunky Monkey" pie
- vegan whipped cream
- chocolate shavings - or melted chocolate for drizzling
Instructions
- Combine the silken tofu, peanut butter, sugar, and vanilla in a blender or large food processor (if using unsalted peanut butter, also add ¼ teaspoon salt). Blend until smooth.
- For the optional "Chunky Monkey" variation (as pictured above), arrange a layer of sliced banana in the crust. Set aside.
- Next, choose one of the following, depending on how much time you have for the pie to chill:Quick-set method (2-3 hour chill time): Pour half of the blended filling into a bowl and place it in the fridge. Add the milk, starch, and agar to the remaining portion in the blender and blend briefly to combine. Transfer to a saucepan and cook over medium heat, whisking constantly, for about 5 minutes or until thickened. It will thicken quickly and requires constant whisking to avoid lumps. Immediately whisk in the chilled portion, pour into the crust, and smooth the top. Refrigerate uncovered 2-3 hours.Simple method (4-5 hour chill time): Add the milk, starch, and agar to the blender. Blend until smooth, then transfer everything to a saucepan and cook over medium heat, whisking constantly, until thickened. Pour into the crust and chill until fully set.
- Cover the pie once chilled. Serve with your favorite toppings like chopped nuts, whipped cream, melted chocolate or chocolate shavings.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jess says
OMG! This was a HIT! I tested the recipe first, then I brought it for a holiday party and everyone LOVED it. I used a store bought crust and it turned out great! Thank you!!!
Janet says
Can I make this with PB PURE? It sounds yummy!
Lori Rasmussen says
Hi Janet, since PB2 Pure doesn't provide the fat or volume of natural peanut butter, I would first try it as a pudding. Then you could see if it needs adjustments to serve as pie filling. As soon as I buy some PB2 I'll give it a whirl!